The Brussels Post, 1952-3-26, Page 7Bought A Far*u
r—Found Friendship,
I had elected to varnish the kit-
chen floor. I planned to apply one
coat in the morning and a second
in the evening. My intention wet
to finish with evening milking as
early as possible, have dinner, then
complete my varnishing, It all fitted
very neatly.
Just before five o'clock I headed
for the woods pasture on the soutlt
ridge, calling my bovine pets. But
there was no responding moo, not
even a dead branch crackling as
they moved about Finally -I
decided the smart thing to do
would be to return to the house,
get on with the varnishing and rely
on the cows to come to the barn
before dark, thirsty and ready to
be milked,
When I was half through varnish-
ing Richard's daughter drove up
and announced that some of my
cows were in Uncle Gaylord's barn.
Uncle Gaylord being Richard's bro-
ther, who owns the farm north of
mine. But I was so convinced that
my herd had headed south that
I.couldn't believe those strays be-
longed to me. Moreover, I couldn't
figure out how they had got there
from my woods pasture, However,
I dumped my brush in turpentine,
got in the car and went visiting.
Sure enough, five of my animals,
including old Maggie, were in
stanchions in Gaylord's barn, -lpok-
ing a bit frayed from long hiking
but glad to see me.
Gaylord told me three others had
been- seen in one of his far mead-
ows. That made eight, and six were
still to be accounted for. By that
time it was beginning to get dark,
and I was truly anxious about my
wanderers, , .
Now the problem was to drive
six cows along a dark road and
up'to my mountain, Gaylord of-
fered to help, using his car once
the animals were started along the
road.... Eventually we all reach-
ed the barn, and Maggie went to
her stanchion and flopped down
with an explosive sigh of relief,
as though another step would have
been beyond her powers.
Six more of my cows were home
to greet me when I drooped wear-
ily on a milkstool. Richard told
me another neighbour to the east
of my farm had found them, de-
cided they were mine and tele-
phoned Richard. I, of course, have
no phone. Then he herded them up
to my barn. Still there' were two
absent, Gaby and Judy. A few
minutes later, Richard's daughter
again arrived, with word that my
two waifs were safe in still 'an-
other neighbour's barn where they
could remain for the night. The
hour being close to eleven o'clock
the only thing to do was to leave
them there. Pending my arrival
with Gaylord, Richard had milked
the six that had been brought in.
I was too worn out then to ap-
preciate what neighbours had done
for me on that disturbing night. It
was one of several examples I
have witnessed of rural spirit, the
readiness to pitch'in and help when
trouble conies. Four neighbours had
done their utmost to make sure
my cows were kept from harm or
brought home; two neighbours had
milked `them while I scoured the
countryside, and they all had passed
It off with jokes at my expense
when I thanked then.—From
"Twelve Cows -and We're in
Clover: The Story of a Man Who
Bought a Farm," by George Rehm.
Doctor Sews Up Prize—With the
11 - foot - long, 357 -pound blue
marlin pictured above, Dr. Sam -
Uel Sone recorded the major
catch in Puerfo Rico's first an-
nual fishing tournament.
TOO FEARLESS
Two men were talking at the
bar. Said one, "See that big chap
over there? Ile used to be a famous
shark fisherman, He'd put his right
arm into the shark's mouth and
pull the hook out His pais used
to call him 'Fearless."
"Why, :at do they call Mm
now?"
"Lefty!"
NEW and
USEFUL Too
Summer Cottage Item
Now you can have a dock for
your summer cottage especially
designed for your favorite water•
front activity, Pier is made in sec-
tions, said to slip together easily
without the use of bolts, screws or -
pails. Adjustment controls height
of dock for changing water levels,
Structure rests on supporta applic-
able to any type of lake bottom.
Installation and dismantling said to
be great cost-saving feature, Ac.
' cessories available,
* * *
Floor Patch Material
Made of metallic and rubber
latex, new floor patch material is
aaid to have great strength, with-
standing heavy truck loads com-
mon to industrial plants. Can be
applied to damp or dry concrete,
asphalt, brick or mastic floor by
single handyman, No plasticizer is
required. Said to harden 10 minutes
after tamping.
* * *
All -Purpose Washer
Hose attachment consists of
brush with detergent in the han-
dle. Fits on all standard hose to
wash cars, windows, and floors.
* * *
New Heating Device
Burns -liquid fuel in the form of
gas; maker claims it saves 20%
on fuel bills. Hot water heaters
utilizing this unit will burn heavier
fuel more efficiently—=leaving no
carbon and needing no chimney or
draught. Operates on / hp. motor,
measures.4 in. width with 6 in,
diameter.
F ying Warehouse-World'slargest commercial cargo plane will resemble this preliminary sketch
of Lockh*ed's projected giant transport. It will be designed to carry a pay -load of 36,300 pounds,
cruise between 330 and 340 miles per hour, andapproach 400 miles per hour with lighter loads.
Two cargo doors allow simultaneous loading and unloading. It is hoped that the aircraft will
operate at on all-time low cost for cargo planes of 5 cents per ton mile.
Rust Remover
This wrinkle not only chemically
cleans the surface of steel, iron,
aluminum, zinc and cadmium, but
also forms a phosphate coating
which acts as a base for " organic
finishes. Several types marketed for
various applications.
* * *
Nix Slip Wax
Said to be safe for application'
on all kinds of flooring materials,
this self -shinning wax gives a
hard, wear and water-resistant sur-
face. Claimed not to need frequent
buffing. Made of yellow carnauba
wax with colloidal silica as the
anti -slip ingredient.
TABLE TALKS
eJane
There are few persons better
equipped to talk with authority
about food than Miss Jessie Alice
Cline. She is the holder of several
degrees in household economics;
she has lectured all over this con-
tinent on meat selection and meat
cookery: and has written literally
hundreds of art cles, brochures and
books on the same subjects.
* * *'
"The most important thing about
cooking meat is to cook it at low
temperatures -300° F. for roasts
and 350° F. for steaks and chops,"
Miss Cline maintains. "This meth-
od saves shrinkage. Meat is more
tender and juicier and there is
mote of it when cooked this way."
Slowly 000 k e d meat always
browns, and there is less cleaning
up afterwards because there isn't
any splatter—therefore there are
fewer dishes to wash, she said.
Her- is her recipe for the ham-
burgers she serves at the Ingle-
nook—"75-cent hamburgers in a
25 -cent hamburger town— and
they go like hot cakes," she said.
HAMBURGERS
1 pound ground meat
1 cup nark
1 small onion, chopped -
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire
sauce
Mix all together in a bowl. Bake,
broil or fry—but do it slowly.
* * *
A pie that she describes as
"really good," is her Dixie Pecan
Pie
DIXIE PECAN PIE
3 eggs '
2 tablespoons sugar
2 tab'espoons flour
2 cups dark corn syrup
1 teaspoon vanilla
ospoc salt
1 cup whole pecan meats
1 unbaked pie crust
Line pie pan with dough and
crimp e Iges. Pour in this filling:
Beat eggs until light. Mix sugar
and flour and add to eggs and
beat well. Add syrup, vanilla, salt
and pecans. Mix well. Bake at
375° F. 45-50 minutes. -
Miss Cline says that leftovers
can always be made attractive by
combining meat with several bright
colored vegetables—then you can
serve t"em as stew, -pie, a 'casser-
ole, . with dumplings, or any way
your fancy leads you. here is her
recipe for neat stew or pie.
OLD-FASHIONED) BEEF
STEW. OR MEAT PIE
2 pounds heel nee).- or shank
• (or that amount of leftover
meat),
2 tablespoons flour
2 tablespoons lard
6 small onions
6 carrots
1 pound frozen
can) peas
3 teaspoons fait
teaspoon pepper
Have beef cut in 1 to 2 -inch
cubes. Dredge with flour and
brown in hot lard. Season with '
salt and pepper, elver with hot
water, cover kettle tightly and sim-
mer until tender—two or three
hours. One hour bcf re serving,
add whole onions and carrots.
Boil frozen peas in seri• rate pan,
Fifteen ntinuks before s tying, re•
move neat and place on a hot plat•
ter with vegetables around it,
Place peas on top. Make gravy by
thickening the liquid with flour
smoothed is cold water. Add sea-
soning if needed, Serve gravy
(or one No. 2
from gravy boat. This stew can
be served individually by placing
portions of the meat and veget-
ables on steamed cabbage leaves.
For a pie, place meat - and veget-
ables in casserole pouring gravy
over it and *covering . *with pastry.
An easy, plain cake and an easy
chocolate icing -which are "excel-
lent," were desc-ited by Miss
Cline.
EASY WAY - EVERY DAY
CAKE
3 cups cake flour, sifted
IA cup (% pound) lard.
1% cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup lurk
1 to 2 teaspoons flavoring
3 eggs, separated
Place lard and / cup flour In
mixing bowl and cream together
until light and fluffy. Sirt together
remaining 2/ cups flour, 1 cup
of the sugar, salt and baking
powder, Add these to creipted mix-
ture with 1/3 cup of milk. Beat
smooth and light. Add remaining
milk in 2 portions, adding vanilla
(or other favoring) with last por-
tion. Beat smooth after each ad-
dition. Add egg yolks, one at a
time, and beat smooth after each
addition, Make a tneringue of the
egg whites and the remaining %
cup sugar. Fold into -batter. Bake
in three 9 -inch layer pans lined
with waxed paper, 35 minutes at
365° F. ice, when cool, with the
following ' ing.
RAS' CHOCOLATE ICING
1 pound confectioners' sugar
1 egg
cup soft butter
1 teaspoon vanilla
3 squares chocolate or s/ cup
co:oa -
cup (or more) milk
Put all ingredients except -mi'k
in mixing bowl and beat together.
Add milk gradually until right
consistency to spread. The mix-
ture shotild stand in peaks.
Cortisone Cures One
Form of Baldness
Drs. Stephen Rothman. and Cal-
vin J. Dillaha, two dermatologists
of the University of Chicago, pre-
sent preliminary findings ofpati-
ents treated with, cortisone for
forms of baldness technically called
alopecia areata and alopecia totalis
These are not to be confused
with the ordinary baldness or
thinning of the hair that overtakes
most then in middle age. Alopecia
areata ,s a kind of baldness that
attacks both sexes with about
equal frequency, It may appear
in childhood as well, The hair on
the scalp may fall out in patches,
or from the entire body, Some
cases are cured spontaneously, es-
pecially if the first attack does not
occur before the age of 11 or
12, but relapses are frequent.
Earlier observations by Roth-
man and Dr. Sheldon Walker in-
dicated that the course of the
disease may be influenced by the
altfon of the body hormones. Fol-
lowing up this clue, Rothman and
billaha tried cortisone. The first
results were disappointing, Not
until treatment had been continued
overa period of four weeks did
hair start to grow again on three
out of four patients. The cortisone
was administered- in the form of
tablets, Now Rothman and Dillaha
aro trying 'to establish the minimum'
dosage needed to start and maintain
growth of hair,
Eat Your Hat •
—And Like It
If you've ever said you'll eat your
hat, watch out. You may soon be
doing it; for wool waste from fac-
tories and old woollen clothes can
now be turned into food for human
beings and cattle. Looking like a
coarsely -ground cereal, it's actually
ready for use as a breakfast cereal
or a relish.
Containing all the amino acids—
the nutritive elements necessary for
human growth—it has a piquant
flavour. And since it speeds up the
growth of fur, feathers or hair in
animals, it may even prove a tonic
food for baldness,
Botanein-P, indeed, is probably
the first step in converting old felt
into foodstuffs. Hats that have pass-
ed out of fashion may be served
up chic and appetizing. Wool waste
from the Bradford sewers is al-
ready selling sweet and clean as
cosmetic cream and skin foods.
Queerer food transformations are
reported to -day from all parts of.
the world.
The bark of the giant sequoia or
redwood tree, for instance, has been
found rich in amino acid, which, in
its turn, builds valuable protein. At
a laboratory in Philadelphia,
sequoia sawdust waste, dissolved in
acid, is washed over a synthetic
resin which traps the aminos . .
ready for turning into food It's a
case where the bark proves no
worse than the bite. Two scientific
investigators, Drs. W. C. Rose and
L. E. Holt, discovered that rats
would thrive and grow when amino
acids were the sole source of pro-
tein in their diet ... and now every
waste product is being critically ex-
amined for aminos. •
When you eat your Sunday roast,
for example, your digestive pro-
cesses break down the protein into
the constituent amino acids; and
scientists foresee a build-up for
food the other way round. Nobel
Prize Winner Harold Lundgren
has spun a fine thread, strong as
silk or nylon, from egg white. One
egg can yield as much thread as
one hundred hardworking silk-
worms in a season.
When eggs glut the world again
your stockings may thus provide a
useful snack!
We read that the Institution of
Chemical Engineers are holding a
"Conference on Mixing and Agi-
tation in Liquid Media." Is this
scientific jargon for a Cocktail
Party?
LAUGHING HE COULDN'T HELP
MADE HIM ,Av FORTUNE
Bob Mitchinson was a sailor with
a sense of humour. Looking
through a conic paper one Sunday
morning when he was home on
leave , he began to laugh—and
couldn't stop. -
His family gathere.: round to see
the jolce, and pounded him on the
back, Still Bob laughed. His bro-
ther Max threw a basin of cold
water over hire. The laughter ceas-
ed abruptly, then began again, From
them on, red in the face, Bob laugh-
ed incessantly' and gained only an
occasional respite for breath.
Doctors called in to stop the
mirth confessed themselves beaten.
Bob became the talk of the medical
profession. He laughed his way
out of the American Navy and into
hospital. Specialists examined him,
talked of mental lesions and abnor-
mal stimulus of the phrenic nerve,
and subjected Bob to a throat
operation. But still he laughed.
He was silent only when be
slept. Itis longest periods of day-
time control were barely fifteen
minutes. He was forced to gulp
his meals and sometimes the laugh-
ter overtook him and he almost
choked. After weeks of intensive
investigation the doctors discharged
hint as incurable,
Yet Bob Mitchinson didn't let
Phe joke get him clown. He had
been about to marry when the
laughter began, and his sweetheart
stood sturdily by him. "Bob may
laugh a lot, but he's not laughing
at me," she said. So Bob chuckled
his way through the wedding cere-
mony.
Bob Mitchinson acquired the
habit of writing while he giggled.
He successfully carried' on a con-
versation while laughing by using
paper and pencil like a dumb man.
And—here's the odd touch—the
mirth that was marring his life
made his fortune. Bob made laugh-
ing records which sold in thousands
—broadcasting networks paid him
heavy fees as a "sound effect" His
unnatural amusement sounded so
natural that advertising sponsors
booked him to add to their pro-
grammes. 'r
Audience Joined In
Stage producers sent him free
seats for comedies and musical
shows, asking him to laugh at
the appropriate moments. Event*
ally they paid him to go to thfi
theatre. In serious moments be bad
to stifle his laughter and ahak6
silently. When required he could
let himself go, Then the Whole
audience would share his infectious
mirth. - - -
Until, quite suddenly, he stopped
laughing after he had kept it up.
for over five years. "Too much of
a 'joke," he said, and tried to get
back in the Navy. The doctorse
however, refused to .accept hint. -
Nowadays, Bob Mitchinson can
hardly bear to laugh. But his mirth
records are still a stand-by to 00111
14
technicians in movies and
radio,
OBEDIENT BARTHOLEMEW
By Allan M. Laing
Bartholomew, depressing 'lad,
Was much too' humble to be bad;
Indeed, he outraged common sense
By literal obedience. -
Though fellows swore that _ he
would rue it,
What he was told to do, he'd do it!
So slavish grew this moral trick,
In time it made his parents sick;
And when the lad, one tragic day,
Was going All Out to Obey,
His dad cried: "Oki, go boil your
head I"
And so Bartholomew is dead.
"Would you explain that 'For
better or worse' clause?"
i
a
Succulent Maritime Scallops, from the clear,
cool waters of Canada's Bay ofFundy,have
e wonderfully clean taste.
$04SVA . TELLS THE WORLD
Visitors to Canada always remember
her picturesque .chore lines—the tang
of ber.eesefrd Northern air—her rich
rolling farmlands drenched with sun
and the wonderfully clean taste of
so many of the good things from this
favoured land.
* * *
The above illustration and text are from an advertisement
now being published by The House of Seagram through-
out the world—in Latin America, Asia, Europe, and Africa.
This is one of a series of advertisements featuring Canadian
scenes and Canadian food specialties. They are designed
to make Canada better known throughout the world, and
to help out balance of trade by assisting our Government's
efforts to attract tourists to this great land.
The House of Seagram feels that the horizon of industry
does not terminate at the boundary of its plants; h has a
broader horizon, a farther view—a view dedicated to the
development of Canada's statute in every land of the globe.
the Jlouse of Seagram
try